CD Skripsi

Konsentrasi Penambahan Ekstrak Kasar Enzim Bromelin Pada Proses Dekafeinasi Kopi Robusta

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ABSTRACT
Robusta coffee has higher caffeine than other types of commercial coffee. High levels of caffeine in robusta coffee can hurt health. One of the efforts to reduce this impact is by the decaffeination process. Decaffeination can be carried out enzymatically with the bromelain. Bromelain from pineapple peel can hydrolyze caffeine molecules that have a structure similar to proteins. The study aimed to obtain the best concentration of additional crude bromelain extract in the decaffeination process of robusta coffee. The study was conducted with experimentally using a complete randomized design (CRD) consisting of five treatments and three replications so that 15 experimental units were obtained. This study's treatment is the concentration of additional crude bromelain extract at levels 10, 20, 30, 40, and 50% of the weight of robusta coffee (v/b). The observation parameters tested include moisture, ash, caffeine, acidity, and brightness. The data obtained were statistically analyzed using analysis of variance (ANOVA) followed by Duncan's multiple ranges (DMRT) at 5% to determine the difference in each treatment. The results showed that the concentration of crude bromelain extract added to the decaffeination process significantly affected the content of moisture, ash, caffeine, acidity, and brightness. The best treatment was P5 (crude bromelain extract 50%) which moisture 7.40%, ash 2.26%, caffeine 0.21%, acidity 4.38, and brightness 67.70.
Keywords: Robusta coffee, caffeine, decaffeination, crude bromelain extract

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114392

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114392

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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